1. Every book opens with the historical background of the food, offering interesting details that may surprise readers; for example, readers may not know that our Stone-Age ancestors ate a type of coarse bread.2. Each title presents how the food is made both by hand in small shops and by large-scale production factories.3. A flowchart introduces all the steps involved in large-scale production, from raw materials through shipping and marketing the goods.4. A world map highlights how this food is eaten in different countries, and a recipe allows readers to prepare this food at home.
- Hardback | 32 pages
- 200 x 256 x 9mm | 290g
- 01 Aug 2002
- Chelsea House Publications
- Philadelphia, PA, United States